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New Orleans Style Bread Pudding

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“This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 loaf day-old long new orleans-style thin crusted French bread, cubed (about 6 or 7 cups)
  • 2 cups whole milk
  • 2 (12 ounce) cans evaporated milk (not sweetened)
  • 12 cup butter, melted
  • 6 large eggs
  • 2 tablespoons vanilla extract
  • 2 cups sugar
  • 1 dash salt

Directions

  1. Preheat oven 350 degrees (lower temperature if baking in glass pan).
  2. Butter 10" x 14" baking pan.
  3. Place bread cubes into a large mixing bowl.
  4. Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
  5. Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
  6. Add egg and sugar mixture to bread mixture.
  7. Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
  8. Bake uncovered approximately 45 minutes to1 hour. The edges will turn slightly brown, pulling away from pan and center will be set.
  9. Best if eaten the same day.

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